This is the perfect dish for fall – it’s a bit labor intensive but you can easily do it in parts, AND the results are so very worth the effort. I used a combination of chicken and pork sausage, just to keep the calories on the lower end, but any combination of sausage would work. I would avoid heavily spiced sausage like some of the gourmet varieties. The simple flavors work best in this recipe. The rösti potato topping is a bit indulgent (thanks to the butter) but don’t skimp; it is worthwhile. The recipe was adapted from Food & Drink, Autumn 2011.
[purerecipe]
sarah says
very tasty on a chilly day!